Ingredients:

  • 1.5 cups (150g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) coconut sugar
  • 0.5 tsp (3g) baking powder
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (170g) finely grated zucchini
  • 0.5 cup (85g) dark chocolate chips
  • 0.25 cup (30g) crushed walnuts

Instructions:

  1. Grate the zucchini using the fine side of the grater. Place the shreds into a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
  2. Whisk together the melted coconut oil and coconut sugar until combined. Beat in the eggs and vanilla extract until the mixture is glossy, then stir in the squeezed zucchini.
  3. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until just combined to avoid overmixing. Stir in the dark chocolate chips.
  4. Spread the batter into a lined 8x8 inch baking pan. Bake at 350°F (175°C) for 20–25 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.